i love to cook food...shoot food. i love to play with food and i love to eat food...soooo, here are my comments, thoughts, recipes and pics of foods i come across. it might be on my plate, your plate, someone elses plate or my dream plate...

Wednesday, December 19, 2012

YES, chocolate bacon has been around for a few years...BUT if you haven't tried it...

YOU MUST PARTAKE IN THE PHENOMENAL FLAVOR COMBINATION AND SHARE WITH YOUR BACON LOVIN' FRIENDS !if you have tried it and weren't too impressed, i guarantee this is far better than the pathetic scrap you paid big $$$ for at the local fair. besides...you will amaze your friends with your chocolate making abilities. there are still loads of people out there who haven't tried it and are in shock and awe with their new found love of the sweet savory chocolate covered pork belly bits. when tempered correctly, it makes a fabulous gift and or party treat for any occasion.the 3 main tricks to fabulous chocolate covered bacon are...GOOD CHOCOLATETEMPERED CHOCOLATECRISPY BACON

first get everything ready...put almonds, red pepper flakes, and salt in separate bowls for sprinkling on wet chocolate.. prepare a few cookie sheets with parchment to place dipped bacon. get a hair dryer out and introduce it to the kitchen... you will use it to rewarm the chocolate if necessary.think the process through so you are ready when the chocolate is ready.

cook bacon in the oven. one layer on an aluminum lined cookie sheet. start in a cold oven at 380 F approx. 25-30 minutes ( i use convection), turning once or twice. drain off excess fat half way through and sprinkle with chipotle powder and cumin. then flip all pieces over and proceed to cook until crispy. drain fat again if necessary. BACON MUST BE CRISP. set the slices on paper towels and dab off excess bacon fat. let cool completely.

microwave chocolate for 30 seconds. STIR. microwave again for 30 seconds...STIR. one more time 30 seconds...STIR. now microwave for 15 second intervals (should be 2-4 times) stirring between each run until it reaches 100 F. STIR. microwave for 10 second intervals (maybe 2-3 times) until it reaches 115 F for dark chocolate.

stir in the other 4 oz. of chocolate. stir well with spatula, cleaning the sides of the bowl and incorporating the chocolate. the fresh chocolate will soon melt and will bring the temperature down. this process is called "seeding" i read that a lot of stirring helps bring back the sheen...so i stir well. you are looking for 90 F degrees. at this point your chocolate is dip-worthy.

at 90 F place the chocolate bowl in another bowl lined with a dishtowel...this is to help keep your chocolate warm and snugly while working. STIR chocolate periodically. if it is getting too thick, take the temp. give it a shot with the blow dryer and STIR to keep from getting hot spots. do not reheat the chocolate too fast or too high. it will lose it's temper.

start dipping. let excess chocolate drip off and place slices on prepared parchment. sprinkle with red pepper flakes and almonds while the chocolate is still wet....then a little finishing salt. do about 4-5 slices at a time so you can get your toppings on before the chocolate sets. stick in the fridge for about 10-20 minutes if necessary. then let come to room temp before putting them in an air tight container. do not close them up with condensation on them.

2 comments:

Hey Jules. I just found your blog this morning, and I am already a fan. You have a spot on my bookmarks tab! I'm having trouble finding couverture chocolate, and I was wondering where you get yours from. I live in NJ, all the way on the other side of the country, but do you know of any chain stores that may carry it? I tried Whole Foods, and even their fancy French baking chocolate has lecithin in it, which I've heard will screw up your temper. Thanks for your help, and I look forward to trying this recipe!

hi Heather !...thanks so much for the great comment. i use Guittard chocolate discs that come in a 1 pound box. do you have a Sur la Table near you? or maybe William Sanoma? Valrhona is also a very good one along with Scharffenberger. i saw the word "coverture" on the box of Guittard and snatched it up. it melts into delicious liquid. i hope that helps...i swear it will change your chocolate abilities when you temper. i'm addicted.

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About Me

ahhh...welcome to my little world of flavors. you'll see that my food obsessions vary from one extreme to the other. from nice safe little shortbreads and blondies to spicy chicken feet and BBQ pigs tails. I hope you enjoy the spectrum of goodies and follow Ruby and i on our our culinary trip to who knows where...my thought is...if it looks good, it'll taste even better AND IF IT LOOKS UGLY, I HAVE TO TRY IT !!!

lil' Ruby

*DISCLAIMER

Ruby is responsible for all posts while i am busy in the kitchen and behind the camera. As we all know, one with four legs has no opposable thumbs. She leans towards the hunt and peck method. So please we ask that you excuse any unintentional grammatical errors.